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Yukon Gold and Caramelized Leek Soup
Meat or Parve
Makes 8-10 servings
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3 pounds Yukon Gold potatoes, peeled, cut into large
chunks
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1 teaspoon sea salt
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3 tablespoons olive oil
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3 leeks, white and pale green parts only, cleaned, and
cut into 1-inch chunks
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4 cups chicken or vegetable broth, plus 1 extra cup for
thinning the soup
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2 cups water
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Freshly ground black pepper
Garnish:
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2 leeks
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All-purpose flour
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4 tablespoons canola oil
Prepare the soup. Place the potatoes into a large pot.
Cover with water by 2 inches. Add salt. Bring the water to
a boil. When the potatoes are soft, remove from heat and
drain.
In a second large pot, heat the olive oil over low heat.
Add the leeks and sauté until caramelized, about 30
minutes. Add in the broth and water. Season with salt and
pepper. Add in the potatoes. Using an immersion blender,
puree the soup. Thin with stock as needed.
Prepare the garnish. Slice the white and light green part
of two leeks lengthwise. Slice into long thin julienne
strips. Lightly dust with flour and then shake off the
excess. Fry in batches in hot canola oil over medium heat
for just under a minute, until lightly browned. Stir
frequently and adjust heat if the leeks start to burn.
Sprinkle over the center of each bowl of soup.
Recipe from
KOSHER BY DESIGN ENTERTAINS: Fabulous Recipes for Parties
and Every Day By Susie Fishbein, Photographs by John Uher (Art
Scroll/Shaar Press; March 2005; $34.99/Hardcover; ISBN:
157819447-4). |
